Free Recipe
Loaded Baked Bean and Brisket Bake
Chopped smoked brisket, three kinds of beans, bacon, and a sweet-tangy sauce bake low and slow into a thick, hearty dish that tastes like it took all day, which it kind of does. It is a bit more involved than a basic casserole, with a stovetop step before baking, so it is rated medium for a beginner.
Prep25 min
Cook1 hr 15 min
Total1 hr 40 min
ServingsServes 10
DifficultyMedium
Rating★ 5.0
Why You'll Love This
- Hearty, meaty potluck showstopper
- Great way to use up leftover brisket
- Make-ahead friendly, reheats well
- Crunchy topping adds texture contrast
Ingredients
- 6 slices bacon, cut into 1/2 inch pieces
- 1 pound cooked smoked brisket, chopped into small bite-size pieces (leftover or store-bought)
- 1 medium yellow onion, diced small
- 1 green bell pepper, diced small
- 3 cloves garlic, minced
- 1 can (28 oz) baked beans (do not drain)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 3/4 cup your favorite BBQ sauce
- 1/4 cup packed brown sugar
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 1/2 cup crushed potato chips or fried onions, for topping
Method
- Preheat the oven to 350 F and set a rack in the middle position. Have a 9x13 inch baking dish ready but do not grease it yet.
- Place a large, deep skillet or a large pot over medium heat. Add the bacon pieces and cook, stirring occasionally with a wooden spoon, for 6 to 8 minutes, until the bacon is browned and mostly crisp.
- Using a slotted spoon, transfer the cooked bacon to a plate lined with a paper towel, leaving the bacon fat behind in the skillet. Be careful, the fat will be hot.
- Add the diced onion and green bell pepper to the hot bacon fat in the skillet. Cook over medium heat for 5 minutes, stirring often, until the onion turns soft and translucent (see-through at the edges).
- Add the minced garlic and cook for 30 seconds more, stirring constantly, just until you can smell it; do not let it turn brown or it will taste bitter.
- Turn off the heat. Stir the chopped brisket into the skillet with the onions and peppers, mixing well so the meat is coated in the flavorful fat.
- In a very large mixing bowl, combine the baked beans (with their sauce), drained kidney beans, and drained black beans. Add the brisket and vegetable mixture along with the cooked bacon, and stir gently to combine.
- In a small bowl, whisk together the BBQ sauce, brown sugar, mustard, Worcestershire sauce, smoked paprika, and black pepper until smooth. Pour this over the bean mixture and stir until everything is evenly coated.
- Pour the entire mixture into the ungreased 9x13 inch baking dish (the beans have enough sauce that the dish will not stick) and spread it into an even layer.
- Cover the dish tightly with aluminum foil and bake for 45 minutes, until the mixture is bubbling around the edges.
- Remove the foil carefully, sprinkle the shredded cheddar cheese evenly over the top, and return the dish to the oven uncovered for 15 more minutes, until the cheese is fully melted and the beans are thick and bubbling, not watery, in the center.
- Sprinkle the crushed potato chips or fried onions over the top and bake uncovered for a final 5 minutes to lightly toast the topping; watch closely so it does not burn.
- Let the bake rest for 10 minutes before serving so the sauce thickens further and it is easier to scoop without it being runny.
Tips
- Do not drain the canned baked beans; their thick sauce is what gives the whole dish its rich, sticky texture, while the kidney and black beans should be rinsed to remove excess canned liquid.
- If your brisket is very fatty, trim large chunks of hard white fat before chopping, since it will not fully melt during baking and can leave greasy bites.
Nutrition (estimated per serving)
Calories: 480
Protein: 26g
Fat: 20g
Carbs: 46g
Fiber: 9g
Sodium: 980mg
